Have you ever made a soup or stew and had your potatoes disintegrate? Or made mashed potatoes that ended up lumpy? Potatoes aren’t all the same when it comes to cooking. Knowing the correct variety to use for your recipe can be frustrating.

There are three different types of potatoes as determined by their starch content. High starch potatoes like russet or yellow potatoes have a dry, mealy texture and soak up liquid as they cook, often falling apart. These are great for mashing or for french fries.

On the other hand, medium starch potatoes like the white variety hold their shape when cooked and are appropriate for baked, mashed or scalloped potatoes. Low starch potatoes also hold their shape when boiled and are described as having a waxy texture. These include red or new potatoes and they are more suitable for use in soups, stews and salads as they keep their shape.

Sometimes spuds are given a bad reputation because they are high in carbohydrates but they also contain a good variety of vitamins and minerals, especially if you eat the potato skins.

This time of year, you might notice that your potatoes turn a greyish colour when you peel and cut them. This discoloration is not harmful, it just doesn’t look nice. Immersing cut potatoes in cold water helps prevent discoloration. They can be held this way for up to two hours before cooking. You can also try adding a tablespoon of lemon juice or vinegar to your cooking water to help prevent the colour change.

Always store potatoes in a cool, dark, well-ventilated place as prolonged exposure to light may cause them to turn green. If this happens, cut the green spots off and it is safe to use the rest of the potato.

Our ATCO Blue Flame Kitchen Dressed-Up Potatoes uses red potatoes and is a delicious version of potato salad that is served warm or cold. The Cauliflower and Potato Mash combines russet potatoes with cauliflower for a nice spin on the standard mashed potato dish. Or for another wonderful side dish that will serve a larger group, try these Slow Cooker Scalloped Potatoes.

Dressed-Up Potatoes

3 cups (750 mL) halved small red potatoes

2 tbsp (25 mL) white wine vinegar

1/8 tsp (0.5 mL) dry mustard

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1 tbsp (15 mL) oil

1/4 cup (50 mL) thinly sliced green onion

1 tbsp (15 mL) chopped fresh parsley

Cook potatoes in boiling salted water until tender; drain. Rinse under cold running water to cool slightly. Transfer warm potatoes to a bowl. To prepare vinaigrette, whisk together vinegar, dry mustard, salt and pepper until combined. Gradually whisk in oil until blended. Add vinaigrette to potatoes and toss to coat. Stir in green onion and parsley. Serve warm or at room temperature. Serves 3 to 4.

Cauliflower and Potato Mash

4 cups (1 L) cauliflower florets

2 cups (500 mL) cubed peeled russet potatoes

1 clove garlic, peeled

1/4 cup (50 mL) hot milk

1 tbsp (15 mL) butter

1/2 tsp (2 mL) salt

1/8 tsp (0.5 mL) freshly ground pepper

1/8 tsp (0.5 mL) nutmeg

Cook cauliflower and potatoes in boiling salted water until tender, about 15 minutes; drain. Place cauliflower, potatoes, garlic, hot milk, butter, salt, pepper and nutmeg in a food processor. Process, using an on/off motion, just until mixture is smooth. Do not overprocess. May be prepared in advance and left to stand for up to 1 hour. Reheat, covered, in a microwave-safe container in a microwave oven on medium just until heated through. Serves 4 to 6.

Slow Cooker Scalloped Potatoes

1/4 cup (50 mL) butter

1 cup (250 mL) finely chopped onion

1/4 cup (50 mL) flour

1 tsp (5 mL) salt

1/4 tsp (1 mL) dry mustard

1/8 tsp (0.5 mL) cayenne pepper

Dash freshly ground nutmeg

2 cups (500 mL) homo milk

8 cups (2 L) thinly sliced peeled red potatoes

1/2 cup (125 mL) shredded cheddar cheese

Paprika

To prepare sauce, melt butter in a saucepan over medium heat. Add onion and saute for 5 minutes. Stir in next 5 ingredients (flour through nutmeg) and cook for 1 minute, stirring constantly. Gradually stir in milk; cook, stirring constantly, until thickened. Place potatoes in a slow cooker. Pour sauce over potatoes and gently stir to coat potatoes with sauce. Cover and cook on high heat setting for 3 to 4 hours or until potatoes are tender. Sprinkle with cheese and dust with paprika. Cover and cook for 5 minutes or until cheese is melted. Serves 8 to 10.

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Blue Flame Kitchen: The right spud in the right dish makes all the difference

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